Chicken Strawberry Salad Recipes

Steps:

• Mix mayonnaise, lemon juice, honey, and poppy seeds together in a medium bowl. Add chicken, strawberries, pecans, celery, green onions, parsley; toss to combine. Season with salt and pepper.

Steps:

• Place chicken on a double thickness of heavy-duty foil (about 18 in. x 15 in.). Combine broth and 1 tablespoon poppy seed dressing; spoon over chicken. Fold edges of foil around chicken mixture, leaving center open. Grill, covered, over medium heat until chicken is no longer pink, 10-12 minutes., In a large salad bowl, combine the spinach, romaine and strawberries. Add the chicken and remaining poppy seed dressing; toss to coat. Sprinkle with almonds.

Steps:

• In a small bowl, combine the dressing ingredients. In a large skillet, cook and stir chicken in oil and butter until no longer pink. Add 1/2 cup salad dressing; cook 1 minute longer. , Place the salad greens in a serving bowl. Top with chicken, sliced strawberries and walnuts. Garnish with whole strawberries if desired. Serving immediately with remaining dressing.

Steps:

• In a large bowl, mix together the chicken and celery.
• In a smaller bowl, mix together mayo, lemon juice, mint, salt, and pepper; stir to combine.
• Pour over chicken and toss to coat.
• Refrigerate at least 4 hours.
• Right before serving, fold in strawberries and almonds.

Steps:

• Place strawberries, sugar, vinegar, 1/4 teaspoon salt and 1/8 teaspoon pepper in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Refrigerate until serving., Sprinkle chicken with remaining salt and pepper; grill, covered, on an oiled rack over medium heat until a thermometer reads 165°. 6-8 minutes on each side., Cut chicken into slices. Divide salad mix among four plates; top with pasta, onion, chicken and strawberries. Drizzle with vinaigrette; sprinkle with pecans.

Steps:

• In a wide nonstick frying pan, stir almonds over medium heat just until golden, about 4 minutes.
• Pour out of pan and set aside.
• Rinse chicken and pat dry.
• In small bowl, mix tarragon, garlic and oil; rub all over chicken to coat evenly.
• Place frying pan over medium heat; when hot, add chicken and cook, turning once, until meat in thickest part is no longer pink (cut to test), 8 to 10 minutes.
• In a small bowl, combine mayonnaise, lemon juice, sugar and poppy seeds; mix well.
• In a large bowl, combine salad mix, strawberries, and half the dressing; mix lightly to coat with dressing.
• Divide salad among dinner plates.
• Cut chicken on the diagonal into wide strips; set chicken alongside or on top of salad.
• Drizzle chicken with remaining dressing, then sprinkle with toasted almonds.
• Season to taste with salt and pepper.